This is a great recipe though I like a little more "filling" in my enchiladas so I added a little cream of chicken soup and sour cream to the mixture to wrap in tortillas.

The green sauce is amazing, sweet and tangy with a hint of spice. I give it 5 stars it was so tasty. I will definitely be making this one again and again. I was using canned green sauce but it was so bland and watery. This stuff was the best sauce I've had.

Not being an accomplished cook, it would be nice if the recipe told me how to "char" the green chiles. I'm assuming that means to put them under the broiler but for how long? Still, looking forward to trying this - it sounds very good.

This is how *I* know how to "char" chile:

1) Using a grill of some sort, arrange the chiles on top so they are all getting heat.
2) Basically, burn the skin of the chiles. As the skin blackens a bit, you will see the "skin" lift around it. This takes some watching, since you cannot burn it TOO deeply. If you do, the skin will stick, and you will lose what you're trying to preserve: the flesh. You have to watch it roast from all sides, leaving no side looking "fresh."
3) As you complete the chiles, the EASIEST way to peel the skins is to place the freshly burned chiles into a plastic bag for 10-15 minutes.
As the chiles cool, the condensation inside the bag will cause the skin to get looser.
4) After that, under running cold water, you can now easily peel the chiles.

Be careful. A chile sauce will get spicer not just according to the "heat" of the chile, but because of the seeds. If you use the seeds, the chile sauce will often get 1-2 levels spicer than without.

I hope that helps.

This is a great sauce for a soup base and... make in large batch using no chicken broth and can it up for later. You can add the broth when you use it! Gotta love it!!!!

after charring your chilis - gently peel the skin off and ease out the seeds - BUT DO NOT RINSE - there is so much flavor in the clear liquid that cooks out of the pepper. You want to keep that!